|Scallop Fishing, one of the great|
North Atlantic seafood management
|The Scallop's Filter Feeder at work|
Here is the recipe:
Stir-Fried Chili Scallops with Baby Bok Choy
Adapted from Fine Cooking Magazine
Serves 2. Takes 30 minutes start to finish.
12 oz. medium fresh sea scallops
2 Tbs. chicken broth
1 Tbs. Asian bean sauce
1 Tbs. Vietnamese Chili Garlic Sauce
2 tsp. soy sauce
1/2 tsp. cornstarch
2 Tbs. peanut or vegetable oil
1 Tbs. minced ginger
2 tsp. minced garlic
1/2 tsp. salt
8 small baby bok choy, trimmed and halved length-wise (about 4 cups)
1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
1/3 cup chopped scallions
Rinse the scallops under cold water, removing the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry. Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick. In a small bowl combine the broth, chili bean sauce, soy sauce, and cornstarch.
Heat a 14-inch ﬂat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbs. of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry 30 seconds or until the scallops are opaque but not cooked through. Transfer the scallops to a plate.
Swirl the remaining 1 Tbs. oil into the wok, add the bok choy and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Return the scallops with any juices that have accumulated to the wok. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the scallops are just cooked. Stir in the scallions.